Low Carb Homemade Giardiniera
Elevate your snack game with this vibrant and zesty Low Carb Homemade Giardiniera! A lighter twist on the classic Italian relish, this recipe features crunchy cauliflower, crisp carrot and celery sticks, tangy red bell pepper, and fiery jalapeños, all enhanced with aromatic garlic and a savory blend of seasonings. Pickled in a tangy vinegar brine and finished with olive oil, oregano, and red pepper flakes, this colorful vegetable medley is the perfect low-carb condiment. Whether served atop salads, layered in sandwiches, or paired with grilled meats, this giardiniera is a versatile addition to any meal. Ready in just a few simple steps, this refrigerator pickle delivers bold flavors while keeping things health-conscious.
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 1 cup Carrot sticks
- 1 cup Celery sticks
- 1 large Red bell pepper
- 2 medium Jalapeño peppers
- 4 large Garlic cloves
- 1 tablespoon Kosher salt
- 1 cup Distilled white vinegar
- 1 cup Water
- 1 cup Olive oil
- 1 teaspoon Oregano
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
Instructions
Begin by chopping the cauliflower florets into small, bite-sized pieces. Cut the carrot and celery sticks into similar sizes to ensure even pickling.
Halve the red bell pepper, remove the seeds and core, and cut into strips. Slice the jalapeño peppers into thin rings, removing seeds for a milder flavor if desired.
Peel and lightly crush the garlic cloves to release their flavor.
In a large mixing bowl, combine the cauliflower, carrot sticks, celery sticks, red bell pepper strips, jalapeño slices, and garlic cloves.
Add the kosher salt to the vegetable mix, tossing to evenly coat. Let this sit for about 1 to 2 hours to draw out excess moisture and enhance flavor.
Rinse the vegetables under cold water to remove the excess salt, then drain thoroughly.
In a medium saucepan, bring the distilled white vinegar and water to a boil. Remove from heat once boiling.
Carefully pour the hot vinegar mixture over the drained vegetables, ensuring all pieces are submerged. Allow it to cool to room temperature.
Once cooled, add the olive oil, oregano, red pepper flakes, and black peppercorns to the mixture. Stir until all ingredients are well combined.
Transfer the giardiniera into clean, sterilized glass jars with tight-fitting lids. Ensure vegetables are fully submerged in the dressing.
Seal the jars and refrigerate for at least 48 hours before serving to allow the flavors to marry. The giardiniera will keep refrigerated for up to 2 weeks.
Enjoy your low carb homemade giardiniera as a snack, salad topping, or condiment for sandwiches and meats.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 20.0 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
